Creamy Tuscan Shrimp
Make creamy Tuscan shrimp in 15 minutes in one skillet! This recipe features juicy shrimp tossed in a rich garlic Parmesan sauce with spinach and tomatoes. It's great with pasta or rice.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh shrimp peeled and deveined, tails on or off
- salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cups baby spinach
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 6 basil leaves thinly cut into ribbons, divided
Instructions
- Cook the shrimp. Heat the oil in a large skillet set over medium-high heat. Season the shrimp with salt and pepper and add them to the heated oil. Cook the shrimp for about 2 minutes, or until pink and opaque. Remove the shrimp from the skillet and set them aside.
- Sauté the garlic. Add the butter to the skillet and reduce the heat to medium. Once the butter is melted, stir in the garlic and cook for 1 minute, stirring frequently. DO NOT burn the garlic.
- Add the veggies. Add the cherry tomatoes and cook for 3 to 4 minutes, or until they begin to soften. Stir in the spinach and cook for 1 to 2 minutes, or until completely wilted.
- Make the sauce. Add in the heavy cream, parmesan, and ¾ of the basil; bring to a simmer. Reduce the heat to low and simmer for about 3 minutes, or until the sauce is slightly reduced.
- Put it all together. Return shrimp to the skillet; cook for about 1 minute, or until just heated through. Remove from heat. Garnish with the remaining basil and serve.
Nutrition
Serving: 1.25cups | Calories: 376kcal | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 336mg | Potassium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2374IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 1mg
